Summer brings catering events, festivals, fairs, outdoor weddings, and community gatherings. These settings are great for business, but they also create real challenges when it comes to keeping food out of the temperature danger zone. When you’re working out of tents, or temporary setups, maintaining proper hot and cold holding can be challenging. Maryland does […]
Outdoor Events can be challenging for food safety Read Post »
Is Your HACCP Plan Still Valid? Did you know the health department requires HACCP plans to be updated every 5 years or whenever you make a significant menu change? If it’s been a few years since your last update—or if you’ve added new equipment, introduced ROP (Reduced Oxygen Packaging), or made changes to your process—now’s the perfect time
Avoid Surprises During Inspection – Check Your HACCP Plan Today Read Post »
If you use ROP in your restaurant in Maryland knowing what is allowed and the proper processes is critical.
Reduced Oxygen Packaging: Are you doing it correctly? Read Post »
When I was a teenager, I worked at a large franchise fast food place. I remember one night while closing the assistant manager told me to take the leftover toppings from the salad bar and pour them back into the original container. Even my 16-year-old self knew that was wrong and it sent a message
Do you have a positive food safety culture? Read Post »
There are many factors that lead to the success of a restaurant. You have heard the saying; location, location, location, but if the food is inconsistent and service subpar it will be hard to have long term success even in the best location. You must have a combination of a good physical location that matches
Why do some restaurants succeed while most struggle ? Read Post »
When a facility has a functioning Food Safety Management System (FSMS), team members perform better, and customers will receive a consistent message when visiting. In Maryland a HACCP plan is required for every moderate and high priority facility when they start up. Often, they become forgotten until a health inspector asks to review it. A
Retail: Is your food safety management system healthy? Read Post »
